How do taste buds actually work?

“Despite what we may have learned in school, it’s not actually true there are certain areas of the tongue responsible for particular taste sensations,” the site noted. “However, there are different types of taste receptors that are each activated by a different suite of chemicals to elicit the various taste sensations we perceive.”

The academy added receptors for bitter, sweet, sour and umami tastes are actually proteins and are found on the top of taste bud cells.

“There are some clearly defined genetic determinants of taste, but mostly they define our reactions of very bitter tastes,” he told the site. “Bitter taste usually signals a potentially dangerous substance. That prevents children from eating potentially dangerous items in the environment.”

“As we get older we become more curious and try new foods, some of which we may like.” Levitsky argued you can “train” yourself to like certain foods by eating them over and over again — this is why some people acquire the taste of wines, for example.

Sharp says some studies have shown the average person starts enjoying “intense-flavoured” food at the age of 22.

“Exposure to certain foods while you’re young is also a big factor in whether you enjoy them later in life,” she continued. “Translation? Don’t wait until full-blown adulthood to try new foods, get adventurous when you’re young.”

She added one 2017 study found exposing children to a variety of flavours at a young age meant they had a healthy relationship with that food later in life.

“When you’re expecting and breastfeeding, eat a variety of foods, and offer the same when your children start solids and transition into toddlerhood.”

Cutting out flavours

Sometimes, it’s about accepting new tastes; other times, it’s about cutting back. Sharp said because our taste buds are changing overtime, it can become hard for some people to completely cut out certain flavours.

“If I see someone who needs to limit their salt intake or sugar intake, we don’t recommend cutting it out altogether, cold-turkey,” she explained. “I would recommend slowly reducing the amount in their diet until they become more sensitive to smaller amounts.”

She added for starters, three shakes of salt could become two, and then if you were to try three again, it would be offensively salty.

“This is why soup companies, for example, have been very slowly adjusting their sodium levels over time — so that people’s palates can adjust,” she continued.

The same can be said for sugar.

“If you’re used to having three sugars in your coffee, you can cut back to two for a while, then get down to one and then none. If you ever accidentally have a drink with a lot of added sugar, you’ll quickly be surprised you were ever able to tolerate that sweetness load every day.”